Fluffy, soft and easy to make, this method uses a cup instead of weighing scales to keep things nice and simple. Get creative with your toppings, and enjoy! Breakfast never looked so good.
Ingredients
or125 grams or 1 cup of self-raising flour
or245 grams or 1 cup of milk, semi-skimmed, pasteurised.
or1 teaspoon of oil, olive (3 g)
or80 grams of blueberries,frozen
or1 average pot of yogurt, Greek style, plain (125 g)
or1 squeeze of lemon juice, fresh (10 g)
Preparation
1.
Fill a cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl too, then crack in the egg. Whisk everything together until it’s nice and smooth.2.
Place a large non-stick frying pan on a medium heat. Once hot, add a small amount of the oil then, once hot and starts to sizzle, add a large spoonful of batter to the pan – you’ll need to cook your pancakes in batches.3.
Wait for little bubbles to form on the surface of the pancakes, about 1 to 2 minutes, then use a fish slice to flip them over to cook for another 1 to 2 minutes on the other side, or until golden again.4.
Carefully wipe out the pan with a ball of kitchen paper, then add another small knob of butter and cook the next batch.5.
Serve the pancakes right away with the yogurt and frozen berries.
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